tag:blogger.com,1999:blog-9198561057457460762024-03-13T06:04:03.065-04:00 BIZZY BAKESWelcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.comBlogger1395125tag:blogger.com,1999:blog-919856105745746076.post-44173761549287256622015-10-27T22:15:00.003-04:002015-10-27T22:15:55.235-04:00Thai Chicken San Choy Bau<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6artdIV-gtQ/VjAvBg73VdI/AAAAAAAAkV8/e7yX2Xk8NbE/s1600/99%2BDonna%2Bchopped%2Bchick%2Bserved%2Bon%2Bgreens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="334" src="http://2.bp.blogspot.com/-6artdIV-gtQ/VjAvBg73VdI/AAAAAAAAkV8/e7yX2Xk8NbE/s640/99%2BDonna%2Bchopped%2Bchick%2Bserved%2Bon%2Bgreens.jpg" width="640" /></a></div>
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<b><i><span style="font-family: Verdana, sans-serif;">It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace.</span></i></b><br />
<span style="font-family: Verdana, sans-serif;"><b><i><br /></i></b> <b><i>Kayte selected this recipe from On the Shelf on page 124. </i></b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><i><br /></i></b> <b><i>I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce.</i></b></span><br />
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<i><b><span style="font-family: Verdana, sans-serif;">I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis.</span></b></i><br />
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<b><i><span style="font-family: Verdana, sans-serif;">Do check out the other cooks' dishes at our <a href="https://wwdh.wordpress.com/2015/10/26/thai-chicken-san-choy-bau/">Wednesday with Donna Hay site.</a></span></i></b>Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com177tag:blogger.com,1999:blog-919856105745746076.post-22612630402936498762015-10-26T10:51:00.002-04:002015-10-26T10:51:22.165-04:00Cabbage Casserole<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-qVTrp-0IlsM/Vi465z0cyYI/AAAAAAAAkVs/i0EgeGMLfdA/s1600/99%2Bcc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="251" src="http://4.bp.blogspot.com/-qVTrp-0IlsM/Vi465z0cyYI/AAAAAAAAkVs/i0EgeGMLfdA/s320/99%2Bcc.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>I have been trying with a minimum of success to share with you the recipes I made for the jewish holidays. I look at my photos and unfortunately, in some cases, I have no idea what they are. Kugels and casseroles have similar looks. I am guessing, this is a cabbage casserole but I am not sure. </b></i></span><br />
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<span style="font-family: Verdana, sans-serif;"><i><b>What I am sure of is that it was delicious and went quickly. I am finding more and more ways to make cabbage. It is a versatile vegetable and mixes with many other ingredients. Forget only using it for cole slaw. It is a multi-"talented" veggie.</b></i></span><br />
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<span style="color: white; font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;"><a href="http://www.recipe.com/recipecom/recipeprint.jsp?recipeId=1620974097%20ingredients">Cabbage Casserole</a> (adapted)</b></span></div>
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<span style="color: white; font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;"><span style="box-sizing: border-box; line-height: inherit;">1/4 </span>cup butter </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><span style="background-color: #7f6000; box-sizing: border-box; color: white; line-height: inherit;">1 bag shredded cabbage (green or white)</span></b></span></div>
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<span style="color: white; font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;"><span style="box-sizing: border-box; line-height: inherit;">1 large</span> onion, finely chopped</b></span></div>
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<span style="color: white; font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;"><span style="box-sizing: border-box; line-height: inherit;">3/4 </span>cup milk</b></span></div>
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<span style="color: white; font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;"><span style="box-sizing: border-box; line-height: inherit;">2 </span>eggs, lightly beaten</b></span></div>
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<span style="color: white; font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;">1 cup panko crumbs</b></span></div>
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<a href="https://tse1.mm.bing.net/th?&id=OIP.M6b57b9d73dd42d3345986d1715037225H0&w=300&h=300&c=0&pid=1.9&rs=0&p=0" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="color: white; font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;"><img border="0" src="https://tse1.mm.bing.net/th?&id=OIP.M6b57b9d73dd42d3345986d1715037225H0&w=300&h=300&c=0&pid=1.9&rs=0&p=0" /></b></span></a><span style="color: white; font-family: Verdana, sans-serif;"></span><br />
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<span style="color: white; font-family: Verdana, sans-serif;"><b style="background-color: #7f6000; line-height: 1.92308rem;"><span style="box-sizing: border-box; line-height: inherit;">1/2 </span>teaspoon salt</b></span></div>
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<span style="color: white; font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;"><span style="box-sizing: border-box; line-height: inherit;">1/4 </span>teaspoon black pepper</b></span></div>
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<span style="color: white; font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;">Method:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;">Preheat oven to 325 degrees F. Spray with cooking oil a one quart casserole dish.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;">Melt butter in large saucepan. </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;">Add cabbage and onion; cook over medium heat until softened, about 20 minutes.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;"> Stir in milk; bring to boiling. </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;">Lower heat to medium-low; simmer for 5 minutes. </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;">Remove from heat and cool slightly.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;">Gently stir in eggs. </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;">Add 1/2 cup Panko crumbs, salt and pepper. </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;">Pour into prepared casserole dish. </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="background-color: #7f6000;">Sprinkle with remaining panko crumbs.</b></span></div>
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<b><span style="background-color: #7f6000; font-family: Verdana, sans-serif;">Bake in 325 degrees F oven for 30 minutes or until heated through and top is golden brown.</span></b></div>
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<b><span style="background-color: #7f6000; font-family: Verdana, sans-serif;">Eat and enjoy.</span></b></div>
Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com11tag:blogger.com,1999:blog-919856105745746076.post-36569804768580385012015-10-21T18:18:00.003-04:002015-10-21T18:19:28.101-04:00 Roasted Brussels Sprouts (Broccoli) with Parmesan and Vincotto<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ge6ND5UNvsU/VigOtaqH4II/AAAAAAAAkVM/onFvtw86jFA/s1600/99%2Bbroccoli%2Bin%2Bplace%2Bof%2Bbrussels%2Bsprout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="http://1.bp.blogspot.com/-ge6ND5UNvsU/VigOtaqH4II/AAAAAAAAkVM/onFvtw86jFA/s640/99%2Bbroccoli%2Bin%2Bplace%2Bof%2Bbrussels%2Bsprout.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>This week, Gaye chose Roasted Brussels Sprouts with Parmesan and Vincotto from the Donna Hay magazine, <span style="background-color: white; color: #666666; font-size: 15px; line-height: 31.3846px;">Jun/Jul 2015 on page 88.</span></i></b></span><br />
<span style="background-color: white; color: #666666; font-size: 15px; line-height: 31.3846px;"><span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></span> <span style="background-color: white; color: #666666; font-size: 15px; line-height: 31.3846px;"><span style="font-family: Trebuchet MS, sans-serif;"><b><i>I have a few stores where I do my food shopping and it all depends on where I am at shopping time which one I go to. This week, I ended up in the smaller kosher store in the neighborhood and of course, they did not have brussels sprouts. Granted, this is not my favorite store and I usually walk out unhappy, I still like to support the ownership who are nice people who don't seem to be making a success of their venture.</i></b></span></span><br />
<span style="background-color: white; color: #666666; font-size: 15px; line-height: 31.3846px;"><span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></span> <span style="background-color: white; color: #666666; font-size: 15px; line-height: 31.3846px;"><span style="font-family: Trebuchet MS, sans-serif;"><b><i>I had no time to travel to the bigger stores with the better produce so I put on my thinking cap and came up with a substitute which is a bit far fetched, broccoli. I can't vouch for the brussels sprouts but I will say, the broccoli was delicious with a taste of lemon, garlic, red chili, Parmesan and black pepper. Pulled together with olive oil, it made a delicious side.</i></b></span></span><br />
<span style="background-color: white; color: #666666; font-size: 15px; line-height: 31.3846px;"><span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></span> <span style="background-color: white; color: #666666; font-size: 15px; line-height: 31.3846px;"><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Check out what others cooked at our site, <a href="https://wwdh.wordpress.com/2015/10/19/roasted-brussels-sprouts-with-parmesan-and-vincotto/">Wednesdays with Donna Hay.</a></i></b></span></span>Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com14tag:blogger.com,1999:blog-919856105745746076.post-47295403498849160972015-10-21T09:07:00.002-04:002015-10-21T09:18:04.996-04:00Honey Dijon Baked Salmon<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-kWUo5sX8eQo/TfeJ9VnhPYI/AAAAAAAAPTk/XJY5RavhrOM/s1600/06+salmn+w+nuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-kWUo5sX8eQo/TfeJ9VnhPYI/AAAAAAAAPTk/XJY5RavhrOM/s640/06+salmn+w+nuts.jpg" width="640" /></a><span style="font-family: Georgia, Times New Roman, serif;"><b><br /><i>I make salmon, so often, it is easy to confuse my recipes. We love salmon so I admit, it is hard for us to consider almost any salmon recipe, a failure. Some are not particularly good looking but tasty, they are. This one, my guests also loved, so it is probably a winning recipe.</i><br /><br /><i>It originated from Baked Dijon Salmon from</i><a href="http://allrecipes.com/Recipe/Baked-Dijon-Salmon/Detail.aspx" style="font-style: italic;"> allrecipes</a><i>.com. I have been, recently, making lots of salmon with soy or Teriyaki sauce and as much as I love that, I wanted a real change. Honey and Mustard was the way to go. To me, a touch of sweetness is important for salmon. You can use brown sugar or agave, instead of the honey, if that is your choice. The idea is to have some sweetness.</i></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>This was a successful recipe but as I said, it is difficult to go wrong with salmon in our house. I plan to make this several times over.</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i><u>Honey Dijon Baked Salmon</u><br /><br />Ingredients: <br /><br />1 tablespoon olive oil<br />1 1/2 tablespoons honey<br />1/4 cup flax seed meal <br />1/4 cup finely chopped walnuts<br />2 teaspoons chopped fresh parsley<br /> 2(4 ounce) fillets salmon<br /> pepper to taste<br /><br />Method:<br /><br />Preheat oven to 400 degrees F (200 degrees C).</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br />In a small bowl, stir together olive oil, mustard, and honey. Set aside. </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>In another bowl, mix together flax seed meal, pecans, and parsley.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with pepper.</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Linked to: </b></span><b> H<a href="http://www.21stcenturyhousewife.com/">earth and Soul Hop</a> </b><b> </b><b> </b><b> </b><b> </b><b> </b><b><a href="http://poorandglutenfree.blogspot.ca/">Waste Not Want Not Wednesday </a> </b><b><a href="http://www.flusterbuster.com/">Creative Munster</a> </b></div>
Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com13tag:blogger.com,1999:blog-919856105745746076.post-42270271175441736992015-10-14T19:00:00.000-04:002015-10-16T12:06:55.251-04:00 Mini Pumpkin Jar Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cFrs6UsiEpE/Vh5mqNoO79I/AAAAAAAAkUY/LSdlB3JpkNw/s1600/97%2Bpumpkin%2Bmug%2Bcakes%2BEllie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="http://2.bp.blogspot.com/-cFrs6UsiEpE/Vh5mqNoO79I/AAAAAAAAkUY/LSdlB3JpkNw/s640/97%2Bpumpkin%2Bmug%2Bcakes%2BEllie.jpg" width="640" /></a></div>
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Peggy selected a unique recipe, Mini Pumpkin Jar Cakes found on page 291 in Weeknight Wonders. This was easy or quick to make, and I used pumpkin pie spice in place of the various individual spices which made it even easier.<br />
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I ate it hot out of the microwave and it was yummy. Check what the other members made at <a href="https://ewellie.wordpress.com/2015/10/12/mini-pumpkin-jar-cakes/">Eating with Ellie.</a><br />
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<b> </b><b><a href="http://mizhelenscountrycottage.blogspot.ca/">Full Plate</a></b><b><a href="http://mizhelenscountrycottage.blogspot.ca/2014/06/full-plate-thursday-6-19-14.html"> Thursday</a> </b></div>
Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com10tag:blogger.com,1999:blog-919856105745746076.post-70155779635576194092015-10-13T21:51:00.002-04:002015-10-13T22:05:09.491-04:00Chocolate, Banana and Coconut Muffins --- Donna Hay<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: 15px; line-height: 31.3846px;"><b><span style="color: white;">This </span><span style="color: #660000;">is a dessert week for the WwDH bakers. We made Chocolate, Banana, and Coconut Muffins. I skipped the coconut because my grandchildren were visiting and they don't like coconut. Instead, chocolate chips made a major difference to them.</span></b></span><br />
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<span style="background-color: white; font-size: 15px; line-height: 31.3846px;">These were easy to make and my little granddaughter loves them. She took one bite and gave a sigh of satisfaction. The older grandkids enjoyed them as well.</span></span></b><br />
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<span style="background-color: white; color: white; font-family: Georgia, Times New Roman, serif; font-size: 15px; line-height: 31.3846px;"><b><a href="https://wwdh.wordpress.com/2015/10/13/chocolate-banana-and-coconut-muffins/">Check out the other Donna Hay members </a>and </b></span><br />
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<b>H<a href="http://www.21stcenturyhousewife.com/">earth and Soul Hop</a> </b><b><a href="http://zentmrs.blogspot.com/">Tuesday’s Table</a> </b><b> </b><b> <a href="http://www.tumbleweedcontessa.com/">What'</a></b><a href="http://www.tumbleweedcontessa.com/"><b>d You Do This Weekend</b><b> </b></a><b><a href="http://www.tumbleweedcontessa.com/"> </a> </b><span style="background-color: white; color: white; font-family: Georgia, Times New Roman, serif; font-size: 15px; line-height: 31.3846px;"><b>see their cupcakes.</b></span>Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com8tag:blogger.com,1999:blog-919856105745746076.post-1608050921971605802015-10-12T21:46:00.000-04:002015-10-13T22:05:38.960-04:00Something Sweet<div style="text-align: center;">
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">I am coming back to blogging slowly but surely. It is hard not to have this as a daily discipline and then expect to jump in full force. I couldn't do it. I think, once I get a few days posted in a row, I will pick up the volume and hopefully fill you in on some wonderful dishes, I made over the holidays.</span></i></b><br />
<b><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></b> <b><i><span style="font-family: Georgia, Times New Roman, serif;"><u><a href="http://www.amazon.com/dp/1422616150/ref=asc_df_14226161503940465?smid=ATVPDKIKX0DER&tag=pricegrabbe05-20&linkCode=df0&creative=395097&creativeASIN=1422616150&ascsubtag=1444698250_27fd33fe56e4a63abd908630db403ee1_1941_402_1852609102_6848">Something Sweet</a> </u>is the name of a recently published book by Miriam Pascal who has a blog, the <a href="http://overtimecook.com/">Overtime Cook.</a> I decided to use it for most of my holiday baking and it truly fit my needs. Miriam thinks like I do and prefers using oil to a less healthy margarine in many of her baked goods. The mousse, I made from the book, had no raw eggs, something I am diligent about not using.</span></i></b><br />
<b><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></b> <b><i><span style="font-family: Georgia, Times New Roman, serif;">The best part of the book for me was the recipes, Miriam chose to use. I wanted to make almost all of them and I have made a good start already. Some recipes, I baked were Peanut Butter and Banana Chocolate Chip Cake - a huge success with our guests, Snickerdoodle Bundt Cake, Fudgy Brownies, Pumpkin Crumb Cake, Pomegranate Cupcakes, Chocolate Chip Peanut Pie, Hot Gooey Caramel Pie, Egg Free Chocolate Mousse plus I made the Caramel Sauce and the Chocolate sauce, all which were top notch.</span></i></b><br />
<b><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></b> <b><i><span style="font-family: Georgia, Times New Roman, serif;">Do these make your mouth water? I was not disappointed with any of the recipes and I am planning to be baking more for this Shabbos. The dilemma, I have is which ones to choose.</span></i></b><br />
<b><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></b> <b><i><span style="font-family: Georgia, Times New Roman, serif;">I will be sharing a few of the recipes on this blog but this is a book, I think many of you would enjoy having in your homes. It is not fair to the author to reprint many recipes and as soon as I find out how many I am allowed to, I will share them with you.</span></i></b><br />
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">My photos do not do justice to the recipes but here are a few baked delights we enjoyed.</span></i></b><br />
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<b>H<a href="http://www.21stcenturyhousewife.com/">earth and Soul Hop</a> </b><b><a href="http://zentmrs.blogspot.com/">Tuesday’s Table</a> </b><b> </b><b> </b><b> </b><b> </b><b> <a href="http://www.tumbleweedcontessa.com/">What'</a></b><a href="http://www.tumbleweedcontessa.com/"><b>d You Do This Weekend</b><b> </b></a><b><a href="http://www.tumbleweedcontessa.com/"> </a> </b><br />
<br />Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com13tag:blogger.com,1999:blog-919856105745746076.post-26671496751662240562015-10-09T15:04:00.000-04:002015-10-09T15:17:02.423-04:00Egg Noodles with Onions, Caraway, and Parsley<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>This week, I selected this recipe for EwE but I unfortunately did not post it in time for our weekly Thursday cooking. Better late than never definitely is proven because this turned out to be a fantastic side dish. The noodle with caramelized onions, garlic, parsley and caraway seeds blended together for the right flavor and the right crunch.</i></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>I recommend this recipe, <u>Egg Noodles with Onions, Caraway, and Parsley </u> from <u>Weeknights Wonders</u> by Ellie Krieger. Check out our <a href="https://ewellie.wordpress.com/2015/10/08/egg-noodles-with-onions-caraway-and-parsley/">Eating with Ellie </a>page to see what others have done with this recipe.</b></span><br />
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<b><br /></b> <b> </b><b><a href="http://www.foodiefriendsfridaydailydish.com/category/ffflinkyparty/">Foodie Friends Friday </a> </b> <b><a href="http://designsbygollum.blogspot.com/2014/08/foodie-friday-august-22.html">Foodie Friday at Rattlebridge</a> <a href="http://organized31.com/">This is How We Roll</a></b><br />
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Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com6tag:blogger.com,1999:blog-919856105745746076.post-40427335022755198292015-10-07T10:48:00.001-04:002015-10-07T10:48:31.262-04:00Simple Vanilla Cake (with Caramel Chips)<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
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<b><span style="font-family: Verdana, sans-serif;">I am recovering from the Jewish holidays and I am not really back blogging but I did bake this cake from Donna Hay for my company. I took some chocolate nutty candy and put it in the food processor and dropped it in globs on top of the cake. I also added some caramel chips to the batter. I figured this would appeal more to the children than a plain cake.</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">The "Wednesdays with Donna Hay" group baked this, this week and I am taking bets, they found it as easy as I did to make. Peggy selected this and it is from Off the Shelf. Thanks Peg.</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">To see what the others did with this recipe, check out<a href="https://wwdh.wordpress.com/2015/10/05/simple-vanilla-cake/"> our page </a>.</span></b></div>
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Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com4tag:blogger.com,1999:blog-919856105745746076.post-83838143232128912392015-09-30T13:55:00.001-04:002015-10-03T20:10:29.171-04:00Zucchini Pastrami Kugel<div class="section clrfix heading" style="margin: 0px; outline: 0px; padding: 0px;">
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<a href="http://2.bp.blogspot.com/-D4SygZmiqdQ/VgwdIfX2rkI/AAAAAAAAkSI/HNXPgGtM1qg/s1600/DSCN8651.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="420" src="http://2.bp.blogspot.com/-D4SygZmiqdQ/VgwdIfX2rkI/AAAAAAAAkSI/HNXPgGtM1qg/s640/DSCN8651.JPG" width="640" /></a><span style="color: white; font-family: Georgia, Times New Roman, serif; font-size: small;"><i>I was right when I said, I would not be able to post for a while. I have cooked literally dozens of new dishes but had no time to blog. I thought, I would get at least one here to prove I didn't forget you.</i></span></h1>
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<span style="color: white; font-family: Georgia, Times New Roman, serif; font-size: small;"><b><i>The holiday, we are celebrating is Succos and it is a time we eat and some sleep in the sukkah, a temporary structure covered with wood slats or branches or bamboo. People decorate them with pictures and projects, the children make in school.</i></b></span></div>
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<span style="color: white; font-family: Georgia, Times New Roman, serif; font-size: small;"><b><i>If you are interested in learning more about the holiday and its meaning, I found should fill you in.</i></b></span></div>
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<span style="color: white;"><b><i><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Here is the inside of one which I found online. </span><img src="http://jewneric.com/wp-content/uploads/2011/10/sukkah-lights.jpg" /></i></b></span></div>
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<span style="color: white;"><b><i>Another:</i></b></span></div>
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<span style="color: white;"><b><i><img src="http://www.pacificpergola.com/images/sukkah/100_2188%20web.jpg" /></i></b></span></div>
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<span style="color: white; font-family: Georgia, Times New Roman, serif; font-size: small;"><i>Some are fortunate and have a yard where they can build their sukkah which is relatively close to the kitchen. Some live in apartment houses and have a shared sukkah outside meaning, all the food is taken from the floor they live on down several flights of stairs. Since we do not use elevators on the holiday itself, it means carrying the food through the halls and on the staircases.</i></span></div>
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<span style="color: white; font-family: Georgia, Times New Roman, serif; font-size: small;"><i>We have to walk through my house since we built ours on a porch located on the other side of the house from the kitchen. We line up like a brigade, each carrying another dish. Truthfully, it is fun and eating outside, singing and sharing is more fun. You can hear the singing from sukkahs up and down the block. It is the spirit of community.</i></span></div>
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<span style="color: white; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i> I did not even get pictures of a lot of my food and the ones I took were done hurriedly, The zucchini pastrami kugel photo was taken after the first days of the holiday and I used leftovers for the picture.</i></span></div>
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<span style="color: white; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><u><i>Zucchini Pastrami Kugel</i></u></span></div>
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Ingredients:</div>
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<span style="color: white; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>2 zucchini, sliced about a half inch wide</i></span></div>
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2 eggs </div>
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1/4 cup matzo meal </div>
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1 tablespoon mayonnaise </div>
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2 tablespoons packaged dry onion soup mix </div>
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1/4 - 1/2 pound pastrami, chopped</div>
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Method:</div>
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<span style="color: white; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Preheat oven to 350°F. </i></span></div>
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Grease an 8 inch square baking pan.</div>
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In medium saucepan boil zucchini for ten minutes until it softens. </div>
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Using potato masher, mash. </div>
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<span style="color: white;"><i><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Add </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">remaining ingredients and continue to mash until all is mixed well.n</span></i></span></h1>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b><span style="color: white;"><i> Spoon into baking dish.</i></span></b></span></div>
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<span style="color: white; font-family: Georgia, Times New Roman, serif; font-size: small;"><i><b style="text-align: center;">Add in pastrami and mix into zucchini mix</b> and bake for 40 minutes. </i></span></h1>
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<span style="font-size: small;"><span style="color: white; font-family: Georgia, Times New Roman, serif;"><b><i>Eat and enjoy.</i></b></span></span></div>
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Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com18tag:blogger.com,1999:blog-919856105745746076.post-50379315882989592332015-09-17T18:46:00.000-04:002015-09-17T18:46:15.222-04:00Carrot-Apple Kugel<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-M6-A8lBwHwE/VftCH4SWXpI/AAAAAAAAkOY/Ca-Ev9S7PhI/s1600/99%2Bcarrot%2Bapple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="http://1.bp.blogspot.com/-M6-A8lBwHwE/VftCH4SWXpI/AAAAAAAAkOY/Ca-Ev9S7PhI/s640/99%2Bcarrot%2Bapple.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span> <i><b><span style="font-family: Georgia, Times New Roman, serif;">When I prepare for the holidays, I marathon cook. So far today, I have made two broccoli kugels, 2 cauliflower-leek kugels, a ton of kneidlach (matzah balls) and this carrot apple kugel. I didn't start till almost 2 o'clock.</span></b></i><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i> <i>We just finished the first two days of the holiday Rosh Ha Shana, head of the year, and while we eat well, that is not the priority. The meals were good but my focus is on Succos which comes around in two weeks. There are six major meals a week plus a seventh smaller one (not counting regular meals on the non-holidays. Each meal has challah, a fish course with salad, soup, meat or poultry with a few side dishes and desserts. By the last meal, I am full before we start.</i></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i> <i>Along side of the heavier dishes which I make ahead of time, I like to serve fresh vegetables to lighten the meals. I also make the potato and apple dishes a day or two before the holiday since I don't find they freeze well. So far I have two huge soups in the freezer and I want to make two more. I just cook and cook with little thought to the menus. I know, if I make some veggies, some protein and some grains, it will work out to be a rather balanced meal. Salads are usually made fresh except for possibly a potato salad.</i></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i> <i>I have not thought much about desserts yet but I do have a few recipes, I have been saving to make.</i></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i> <i>I love fussing in the kitchen so this is not a chore for me. There is contentment in the chopping and peeling.</i></span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u>Carrot-Apple Kugel</u></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>10 grated carrots (I used my food processor)</b></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"> </span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;">2-3 apples, grated in food processor with carrots</b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1 /3 cup oil</b></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"> <b><div style="text-align: center;">
<b>1/2 cup honey</b></div>
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<b>4 eggs</b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1 teaspoon lemon rind</b></span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">2 teaspoons vanilla</b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>2 cups gluten free or AP flour</b></span></div>
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<b>Method:</b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Preheat oven to 350 degrees F.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Spray a baking pan with non-stick spray.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> Add to the carrots, apples, eggs. oil, honey and lemon rind.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Add flour to the carrot mixture.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> Pour batter into pan into 9 inch round baking pan and bake for 45 minutes or longer if still wet in the middle.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Eat and enjoy,</b></span></div>
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Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com5tag:blogger.com,1999:blog-919856105745746076.post-45213041655432509332015-09-13T18:11:00.000-04:002015-09-13T18:11:01.610-04:00Posting Sporadically<b><span style="font-family: Verdana, sans-serif;">The Jewish holidays are upon us and they go on for a month. There is much spiritual, emotional and physical preparation. I don't want to commit to the blog and then not come through. </span></b><br />
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<b><span style="font-family: Verdana, sans-serif;">I have new wonderful recipes that I have been making and I am excited about sharing them with you. Whenever, I find free time between teaching, celebrating the holy days, being a wife, mom and grandmom, I will post.</span></b><br />
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<b><span style="font-family: Verdana, sans-serif;">Wishing those who are Jewish a sweet new year. May you be blessed with all that you need. To everyone, enjoy and happy cooking.</span></b><br />
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<img height="640" src="http://tse1.mm.bing.net/th?&id=JN.9CvKIZnHdv57qeKcwMklPQ&w=300&h=300&c=0&pid=1.9&rs=0&p=0" width="635" /><br />
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<b><span style="font-family: Verdana, sans-serif;">Coming.......</span></b><br />
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All the above are from Bing Images.Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com2tag:blogger.com,1999:blog-919856105745746076.post-47607779754964335772015-09-08T16:59:00.002-04:002015-10-09T15:17:16.457-04:00Eggplant, Ricotta, Parmesan Bake - Donna Hay<br />
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<a href="http://3.bp.blogspot.com/-OUkeu690EvU/Ve7rLIZzV-I/AAAAAAAAkN0/tfoJxdjK8rU/s1600/eggplant%2Band%2Bricotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="556" src="http://3.bp.blogspot.com/-OUkeu690EvU/Ve7rLIZzV-I/AAAAAAAAkN0/tfoJxdjK8rU/s640/eggplant%2Band%2Bricotta.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>For me, this is one of the best recipes, we have had, so far. The Eggplant, Ricotta and Parmesan Bake was chosen by Margaret for our Wednesday with Donna Hay group. I knew originally when I saw the ingredients, I would love this. It is my kind of dish. Even if you are not a fan of eggplant, it is well disguised and I think most people who like a cheesy kind of dish, would enjoy it.</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span> <span style="font-family: Georgia, Times New Roman, serif;"><b><i>The ingredients include eggplant, ricotta, parmesan, eggs, cream and basil. They seem to be made for each other. I finished this by myself over several days. You can find the<a href="https://www.donnahay.com.au/recipes/fast-weeknights/eggplant-ricotta-and-parmesan-bake"> recipe here</a>. You can see what others have done with this <a href="https://wwdh.wordpress.com/2015/09/07/eggplant-ricotta-parmesan-bake/">recipe here.</a></i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span> <span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span> <b> </b><b><a href="http://www.foodiefriendsfridaydailydish.com/category/ffflinkyparty/">Foodie Friends Friday </a> </b> <b><a href="http://designsbygollum.blogspot.com/2014/08/foodie-friday-august-22.html">Foodie Friday at Rattlebridge</a> <a href="http://organized31.com/">This is How We Roll</a></b>
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Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com3tag:blogger.com,1999:blog-919856105745746076.post-85610749123641841622015-09-06T00:30:00.002-04:002015-09-06T00:31:02.162-04:00Corn Salad with Pastrami<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ktvvAHmKy1w/VevAfaN7dOI/AAAAAAAAkNk/Ji_xRhaCGXw/s1600/99.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ktvvAHmKy1w/VevAfaN7dOI/AAAAAAAAkNk/Ji_xRhaCGXw/s640/99.jpg" width="611" /></a></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">I have not added many new recipes in the last week because school started and I found it hard not to think about my class and what will make it an effective year for them. I believe strongly in a class personality and that factor determines how I handle the class both in learning and discipline.</span></i></b></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">I am teaching two classes, this year, and when I walked into each one, I felt good. The boys were normal with no one glaring as a discipline problem. I know that in one class there is a child who has been difficult over the years. I made it a point to connect with him immediately. He behaved and participated. One day of success. Now for the days to come.</span></i></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Last year, the class was supposed to be a dream class and from the moment I walked in, I felt a tension, I never felt before in that room. It remained for at least half the year and never dissipated completely. It took me months to understand that this class felt entitled. They were a smart group and had been told this for years and finally it caught up with them (it not before). </i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>Never having a class that I didn't love from day 1, this was very confusing for me. As the year went on, I become attached to the individual students but I never felt the attachment, I usually feel. I believed I had failed.</i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>This year, walking in and seeing enthusiasm, I was refreshed and motivated once again. I hope the year will prove my instincts and observations correct.</i></b></span></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></b></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Last month when I started adding pastrami to a variety of dishes and receiving abundant compliments, I decided to fool around with adding the meat to other types of food. This week, I was making a corn salad and the pastrami fit right in. It gives it a lot more flavor and varies the texture.</span></i></b></div>
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<a href="http://4.bp.blogspot.com/-ymEF-U_Ohmw/VevAd9JKBDI/AAAAAAAAkNc/yjqTT6ayhBw/s1600/99%2BCorn%2Bsalad%2Bwith%2Bpastrami.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="534" src="http://4.bp.blogspot.com/-ymEF-U_Ohmw/VevAd9JKBDI/AAAAAAAAkNc/yjqTT6ayhBw/s640/99%2BCorn%2Bsalad%2Bwith%2Bpastrami.jpg" width="640" /></a><u><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Corn Salad with Pastrami</span></b></u></div>
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<u><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></b></u></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cups of corn kernels</span></b></div>
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<b><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 ounces sliced pastrami, cut into one-inch pieces</span></b></b></div>
<b>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><div style="text-align: center;">
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup cherry tomatoes, sliced in quarters</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 a red pepper, diced</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">½ red onion, chopped fine</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">½ cup mayonnaise</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">11/2 tablespoon Dijon mustard</span></b></div>
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<b><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon lime juice</span></b></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><div style="text-align: center;">
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 teaspoon garlic powder</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">½ teaspoon salt</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 teaspoons sugar </span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Method:</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place corn, pastrami, tomatoes, red pepper and red onion into a bowl.</span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Combine remaining ingredients in a small bowl. </span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pour dressing over salad and toss to coat evenly.</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Eat and enjoy.</b></span></div>
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Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com2tag:blogger.com,1999:blog-919856105745746076.post-29637549628086528672015-09-04T01:51:00.001-04:002015-09-05T21:32:10.354-04:00Broccoli Soup with Pasta - Hazan<img src="http://2.bp.blogspot.com/-GVx4Qnih23E/TdMst94cdfI/AAAAAAAAO6M/pklGl4Yfq88/s640/17+brocc+w+pasta+hazan.jpg" /><br />
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<span style="font-family: Times, Times New Roman, serif;"><i><b>This week, I made Broccoli Soup with Beans and Pasta. This is the easiest recipe, the perfect one to make when you come home from work, with little impetus to fuss, in the kitchen. It has few ingredients and is from the book, "Thirty Minute Pasta" by Giuliano Hazan. This is my contribution to our group of cooking ladies who weekly attempt to make a recipe from this book. The recipes are generally easy, yet delicious.</b></i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><i>Check out the blogs of these ladies <a href="http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/blog-along-groups-hazans-30-minute-pasta/">Kayte</a>, <a href="https://teaandscones.wordpress.com/category/groups/30-minute-thursdays/">Margaret</a>, <a href="http://pantryrevisited.blogspot.com/">Peggy</a>, <a href="https://cantbelieveweate.wordpress.com/category/thirty-minute-thursdays/">Glennis</a> to see what they have made this week.</i></b></span>Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com2tag:blogger.com,1999:blog-919856105745746076.post-80643046668023015272015-09-02T19:30:00.000-04:002015-09-02T21:33:19.011-04:00Rush Hour Chili - Ellie Krieger<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4J3JSQiZguw/Veb-DBdsQyI/AAAAAAAAkNI/A9UAAY1I0xI/s1600/Ellie%2BChili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="http://4.bp.blogspot.com/-4J3JSQiZguw/Veb-DBdsQyI/AAAAAAAAkNI/A9UAAY1I0xI/s640/Ellie%2BChili.jpg" width="640" /></a></div>
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This dish is in prep for the cold weather that will surely come our way in the near future although that is hard to believe, at the moment, with the sun shining down upon us with such a strong force.<br />
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This is the perfect dish to come home to, after work, when I am tired and want to warm up. It can be made ahead of time and it can be served with noodles, rice, quinoa or vegetables.<br />
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Rush Hour Chili was selected by Gaye and is found on page 101 in Weeknight Wonders by Ellie Krieger. This book gets closer to my heart and tummy with each recipe I make. This is another easy to make meal that fills you mouth with flavor. I would gladly make this again. Thanks Gaye.<br />
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Check out what our other members did this week with chili at <a href="https://ewellie.wordpress.com/">Eating with Ellie.</a> (EwE)Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com4tag:blogger.com,1999:blog-919856105745746076.post-5981155578307192412015-08-27T19:47:00.003-04:002015-08-27T19:47:49.901-04:00Spaghetti with a Savory Onion Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vBSrYDd-dz4/Vd-eSeSLO4I/AAAAAAAAkLk/z3GoM5CSg4w/s1600/99%2BWith%2Bsavory%2Bonion%2Bsauce%2BHazan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="http://3.bp.blogspot.com/-vBSrYDd-dz4/Vd-eSeSLO4I/AAAAAAAAkLk/z3GoM5CSg4w/s640/99%2BWith%2Bsavory%2Bonion%2Bsauce%2BHazan.jpg" width="640" /></a></div>
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<b><i><span style="font-family: Verdana, sans-serif;">Each week, I skim through the pages and each week, there is a recipe that I stop for, this Spaghetti with a Savory Onion Sauce. Then I continue, to check the ingredients and keep on turning pages. The reason is that this calls for anchovies and I don't want to use anchovies and it seems to me that would be a major ingredient with all the flavor it brings to a dish. In trying to be true to this recipe and others that call for anchovies, I have lost the opportunity to enjoy them,</span></i></b><br />
<b><i><span style="font-family: Verdana, sans-serif;"><br /></span></i></b>
<b><i><span style="font-family: Verdana, sans-serif;">I looked online for a similar recipe by Hazan an<a href="http://www.food.com/recipe/pasta-with-smothered-onion-sauce-marcella-hazan-406866">d I found it here.</a> This makes a larger quantity and does NOT have anchovies. Otherwise with minor exceptions, the recipes are almost the same. Since the ingredients are the same, I decided to make the one from the book without the anchovies.</span></i></b><br />
<b><i><span style="font-family: Verdana, sans-serif;"><br /></span></i></b>
<b><i><span style="font-family: Verdana, sans-serif;">There are differences in the steps to the final dish, the reason most likely being the thirty- minute guideline. The one on Food.com has the onions sauteing for almost 45 minutes; the book called for 15. The fat to fry the onions in on Food.com was a combination of butter and olive oil and the book called for olive oil. Both used parsley, white wine, Parmesan, black peper and salt.</span></i></b><br />
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<b><i><span style="font-family: Verdana, sans-serif;">The end result was a solid dish I was proud to put on the table. I love the caramelized onion in the mix and it was a refreshing change from a tomato sauce.</span></i></b><br />
<b><i><span style="font-family: Verdana, sans-serif;"><br /></span></i></b>
<b><i><span style="font-family: Verdana, sans-serif;">I can't wait to see what <span style="text-align: center;"> </span><a href="http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/blog-along-groups-hazans-30-minute-pasta/">Kayte</a>, <a href="https://teaandscones.wordpress.com/category/groups/30-minute-thursdays/">Margaret</a>, <a href="http://pantryrevisited.blogspot.com/">Peggy</a>, <a href="https://cantbelieveweate.wordpress.com/category/thirty-minute-thursdays/">Glennis</a> have made this week.</span></i></b><br />
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<b style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com4tag:blogger.com,1999:blog-919856105745746076.post-86579527052702903872015-08-26T21:33:00.004-04:002015-08-27T08:23:45.327-04:00Mulled Cider Sweet Potatoes<br />
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<a href="http://3.bp.blogspot.com/-3ho3ZyCk8bM/Vd5nVzc0z5I/AAAAAAAAkLU/ey04zaWL_t8/s1600/ss.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-3ho3ZyCk8bM/Vd5nVzc0z5I/AAAAAAAAkLU/ey04zaWL_t8/s640/ss.jpg" width="640" /></a></div>
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<b>Before I fill you in on this recipe, I must share these were supposed to be mashed. I wasn't in the mood for sweet mashed potatoes and I knew the flavor would be the same, so I left the potatoes in chunks.</b><br />
<b><br /></b> <b>These mulled cider sweet potatoes were selected by Peggy and they are too easy to make and delicious. I guess the hardest part was peeling the potatoes. Added to the potatoes were butter (it was optional and I opted out.) maple syrup and spices.</b><br />
<b><br /></b> <b>You can probably imagine the taste. Of course, I think you almost can't go wrong with any sweet potato recipe.</b><br />
<b><br />Do check out <a href="https://ewellie.wordpress.com/2015/08/24/mulled-cider-sweet-potatoes/">EwE page</a> and see what the other cooks have made. We do not print the recipes from our group and we think that you would like having this book, <u>Weeknight Wonders</u> in your own home.</b><br />
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<b>Linked to: </b><b><a href="http://poorandglutenfree.blogspot.ca/">Waste Not Want Not Wednesday </a> </b><b> </b><b><a href="http://mizhelenscountrycottage.blogspot.ca/">Full Plate</a></b><b><a href="http://mizhelenscountrycottage.blogspot.ca/2014/06/full-plate-thursday-6-19-14.html"> Thursday</a> </b>Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com5tag:blogger.com,1999:blog-919856105745746076.post-51201105675085880002015-08-25T21:29:00.001-04:002015-08-25T21:29:14.889-04:00Pumpkin,(Squash) Caramelized Onion, and Feta Gratin<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gmuSzLfrO9U/Vd0VirOo0gI/AAAAAAAAkLE/QaAl496TDbw/s1600/99%2BSquash%2Bwith%2BAlmonds%252C%2Bcaramelized%2Bonions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="http://4.bp.blogspot.com/-gmuSzLfrO9U/Vd0VirOo0gI/AAAAAAAAkLE/QaAl496TDbw/s640/99%2BSquash%2Bwith%2BAlmonds%252C%2Bcaramelized%2Bonions.jpg" width="640" /></a></div>
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<b><br /><span style="font-family: Verdana, sans-serif;"><i>In the Jun/Jul 2015 Donna Hay Magazine on page 32, you will find a recipe for Pumpkin, Caramelized Onion, and Feta Gratin. This week, Gaye selected this intriguing recipe for our group, WwDH to make. When I first saw it, I was quite happy about the choice and already knew, I would use butternut squash.</i></span></b><div>
<b><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><i>My problem was, in this case, I felt I needed a photo and since I did not have the magazine, I only had a copy of the printed word. The recipe called for chopped squash or pumpkin, but I had no idea what the size was. Was it more diced like chop or a bigger one? I guessed and easily lived with the decision. I can't wait to check out everyone else and see how they interpreted this if they also did not have the magazine.</i></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><i>Also caramelized onion relish was called for (store bought) and I have never seen that in any of the stores. I simply caramelized the onions and ended up burning some, in the process.</i></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><i>The recipe called for flaked almonds, another product, I have no knowledge of. I used sliver almonds guessing this was the same item. I also don't know what pouring cream is and used some heavy cream.</i></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><i>There was also feta cheese and this is the first time, I noted feta melting. That may be because I usually use feta in cold salads.</i></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><i>I think, I stayed true to the recipe despite my confusion over some of the ingredients. The final dish was good, but I would have liked it better with a teaspoon of honey in it. It missed the sweet element.</i></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><i><br /></i></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><i>Please do take a look at <a href="https://wwdh.wordpress.com/2015/08/24/pumpkin-caramelized-onion-and-feta-gratin/">our page</a> and see what the others have done with this recipe. Feel free to cook with us at any time. Just add your link to the page.</i></span></b></div>
Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com3tag:blogger.com,1999:blog-919856105745746076.post-10100008013526045452015-08-23T22:32:00.001-04:002015-08-27T08:24:26.534-04:00Mashed Potato Love<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BH4DWkirL4I/VdzBhMfqtgI/AAAAAAAAkK0/pjHlhiDNLSM/s1600/99%2Bmashedpotato%2Blovee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="568" src="http://2.bp.blogspot.com/-BH4DWkirL4I/VdzBhMfqtgI/AAAAAAAAkK0/pjHlhiDNLSM/s640/99%2Bmashedpotato%2Blovee.jpg" width="640" /></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><i>Memories of childhood have lots to do with mashed potatoes. If I did not feel well, I got mashed potatoes and I felt better or so I told myself. I don't have strong memories of food and my childhood but oh how I remember potatoes. I still like almost any kind of potato but it is the mashed that bring back the memories.</i></span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br />I guess, I sat on the sofa and ate them, when unwell. I can picture cuddling on one end of the sofa with a bowl in my hand, filled with those wonderful potatoes.</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br />So, here I am remembering and making mashed potatoes. These are light and tender.</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>Memories are funny. Some are vivid, some are dim and others are gone which means they are not memories. My hubby and I have different times that we remember clearly. I assume this is related to the importance of the incidents to each of us.</i></span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i><b><span style="font-family: Georgia, Times New Roman, serif;"><i><a href="http://allrecipes.com/recipe/mashed-potato-timbales/">Mashed Potato L</a>ove</i></span></b></i></span></b></div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><i> </i></span></b>
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<b><b><span style="font-family: Georgia, Times New Roman, serif;"><i>Ingredients</i></span></b></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-style: italic;"><br /></span></span></b></div>
<b><span style="font-family: Georgia, Times New Roman, serif;"> <i></i></span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i><b><span style="font-family: Georgia, Times New Roman, serif;"><i>2 1/2 pounds potatoes, peeled and cubed</i></span></b></i></span></b></div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><i> </i></span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></b></div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><i> </i></span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i><b><span style="font-family: Georgia, Times New Roman, serif;"><i>1 tablespoon butter</i></span></b></i></span></b></div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><i> <div style="text-align: center;">
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>1 tablespoon chopped onion</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>8 ounces reduced-fat ricotta cheese</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>1 cup reduced-fat sour cream</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>1/8 teaspoon garlic powder</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>1/2 teaspoon dried rosemary, crushed</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>1/4 teaspoon pepper</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>1 egg</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>2 tablespoons Panko or Cornflake crumbs</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>Method:</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain.</i></span></b></div>
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<b><b><span style="font-family: Georgia, Times New Roman, serif;"><i>Mash potatoes with butter and onion until small lumps of potato remain; set aside.</i></span></b></b></div>
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<b><b><span style="font-family: Georgia, Times New Roman, serif;"><i>In a mixing bowl, beat ricotta cheese, sour cream, garlic powder, rosemary and pepper until smooth.</i></span></b></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-style: italic; font-weight: bold;"><br /></span></div>
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<b><b><span style="font-family: Georgia, Times New Roman, serif;"><i>Fold egg into cheese mixture. </i></span></b></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>Fold into potato mixture.</i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>Generously coat muffin cups with nonstick spray; evenly sprinkle muffin cups with crumbs. Fill with potato mixture; smooth tops.</i></span></b></div>
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<b><b><span style="font-family: Georgia, Times New Roman, serif;"><i>Bake, uncovered, at 425 degrees F for 27-30 minutes or until edges of potatoes are lightly browned. </i></span></b></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>Cool for 15 minutes. </i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>Loosen potato from sides of muffins cups; invert onto a baking sheet to remove.</i></span></b><br />
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<a data-mce-href="http://bookcasefoodie.wordpress.com/2012/02/26/mashed-potato-timbales/76-3/" href="http://bookcasefoodie.wordpress.com/2012/02/26/mashed-potato-timbales/76-3/" rel="attachment wp-att-3258"></a></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><i>Eat and enjoy.</i></span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><i><br /></i></span></b> <b><span style="font-family: Georgia, Times New Roman, serif;"><i>Linked to: </i></span></b><b style="text-align: start;">H<a href="http://www.21stcenturyhousewife.com/">earth and Soul Hop</a> </b><b style="text-align: start;"><a href="http://zentmrs.blogspot.com/">Tuesday’s Table</a> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"><a href="http://realfoodforager.com/">Fat Tuesday</a> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><a href="http://www.thecountrycook.net/" style="text-align: start;">Weekend Potluck</a><span style="text-align: start;"> </span><b style="text-align: start;"> <a href="http://www.tumbleweedcontessa.com/">What'</a></b><a href="http://www.tumbleweedcontessa.com/" style="text-align: start;"><b>d You Do This Weekend</b><b> </b></a><b style="text-align: start;"><a href="http://www.tumbleweedcontessa.com/"> </a> </b><b style="text-align: start;"><a href="http://poorandglutenfree.blogspot.ca/">Waste Not Want Not Wednesday </a> </b><b style="text-align: start;"> </b><b style="text-align: start;"><a href="http://mizhelenscountrycottage.blogspot.ca/">Full Plate</a></b><b style="text-align: start;"><a href="http://mizhelenscountrycottage.blogspot.ca/2014/06/full-plate-thursday-6-19-14.html"> Thursday</a> </b></div>
Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com5tag:blogger.com,1999:blog-919856105745746076.post-19285249903037899332015-08-20T13:18:00.000-04:002015-08-25T15:33:38.440-04:00Tagliatelle with Peas -- Thirty Minute Pasta<h1 style="font-weight: normal;">
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<h1 style="font-weight: normal;">
<span style="font-size: small;"></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://2.bp.blogspot.com/-JuKosuAPCrE/TY-KOWjwhrI/AAAAAAAAOB0/G8bawFFEJ5Y/s1600/10+add+cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="457" src="http://2.bp.blogspot.com/-JuKosuAPCrE/TY-KOWjwhrI/AAAAAAAAOB0/G8bawFFEJ5Y/s640/10+add+cheese.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption"><div style="font-size: 12.8000001907349px;">
<b>Melting Goat Cheese</b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b style="background-color: white;"> I have found that I like to add vegetables or different cheeses to Hazan's recipes. I find his dishes simplistic but they have the flavor and texture. I just, at times, want a little more, maybe a tomato, zucchini, Ricotta or Feta. As I go through the book, I take advantage of his flexible recipes and make them more intact with my family.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b style="background-color: white;"><br /></b></span></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><b style="background-color: white;">You can see the original recipe <a href="http://giulianohazan.com/blog/tagliatelle-with-peas/">here</a>.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: small;">T<u>agliatelle with Peas adapted from</u></span><i style="font-size: medium;"><u> Giuliano Hazan’s Thirty Minute Pasta</u></i></span></h1>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;"> 1 tablespoon olive oil</b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1 cup frozen peas </b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">1/2 orange pepper, sliced</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2 tablespoons Parmesan</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">2 ounces goat cheese, chopped</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Salt</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Freshly ground black pepper</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>8 ounces left over small pastas (<i>using up pasta in house)</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span> <span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Fill a pot for the pasta with about 4<strike></strike> quarts of water, place over high heat, and bring to a boil.</b><br />
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<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">In a skillet, add peas and bell pepper to the olive oil and season generously with salt and pepper. Stir the peas and bell pepper well, then add about 1/2 cup water. Cook over medium heat until the peas are tender, adding water if it evaporates completely before they are done. It should take 15 to 20 minutes for the peas to become tender. </b><br />
<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><br /></b> <span style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><b>When the peas are tender, remove from the heat, take out about half the peas and puree them. I use my mini food processor.</b></span></span><br />
<span style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span> <span style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Put the pureed peas back in the pan with the whole peas.</b></span></span><br />
<span style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span> <b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">Add about 2 tablespoons salt to the boiling pasta water, add the <strike>tagliatelle</strike>, and stir until all the strands are submerged. Cook until al dente.</b><br />
<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><br /></b> <b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;">After the pasta has cooked for about 2 minutes, add 3/4 cup of the pasta water to the pan with the peas and stir well.When the pasta is done, drain well, toss with the sauce, and serve at once. </b><br />
<b style="font-family: Georgia, 'Times New Roman', serif; text-align: center;"><br /></b>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>I topped this with Parmesan and sliced some goat cheese and microwaved for 90 seconds to melt the goat cheese.</b></span><br />
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<b>Eat and Enjoy.</b><br />
<b><br /></b> <b>Linked to: </b><b style="text-align: start;"><a href="http://mizhelenscountrycottage.blogspot.ca/">Full Plate</a></b><b style="text-align: start;"><a href="http://mizhelenscountrycottage.blogspot.ca/2014/06/full-plate-thursday-6-19-14.html"> Thursday</a> Th</b><b style="text-align: start;"><a href="http://wondermomwannabe.com/">is is How We Roll</a> </b><b style="text-align: start;"> </b><b style="text-align: start;">H<a href="http://www.21stcenturyhousewife.com/">earth and Soul Hop</a> </b><b style="text-align: start;"><a href="http://zentmrs.blogspot.com/">Tuesday’s Table</a> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"><a href="http://realfoodforager.com/">Fat Tuesday</a> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><a href="http://www.thecountrycook.net/" style="text-align: start;">Weekend Potluck</a><span style="text-align: start;"> </span><b style="text-align: start;"> <a href="http://www.tumbleweedcontessa.com/">What'</a></b><a href="http://www.tumbleweedcontessa.com/" style="text-align: start;"><b>d You Do This Weekend</b><b> </b></a><b style="text-align: start;"><a href="http://www.tumbleweedcontessa.com/"> </a></b><br />
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Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com4tag:blogger.com,1999:blog-919856105745746076.post-73609351893843626642015-08-19T15:22:00.001-04:002015-08-25T15:33:50.768-04:00Two Minute Mango Coconut Sorbet<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-li2wWdpC1hE/VdTXHPoBa-I/AAAAAAAAkJk/VKSh0tCLoOc/s1600/99.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="http://3.bp.blogspot.com/-li2wWdpC1hE/VdTXHPoBa-I/AAAAAAAAkJk/VKSh0tCLoOc/s640/99.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>I am proud of myself. I selected this week's recipe for Eating with Ellie (EwE). I loved this and it could not be easier. Two minutes is really two minutes. It is called <u>Two-Minute Mango Coconut Sorbet.</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span> <span style="font-family: Verdana, sans-serif;"><b>The recipe has four simple ingredients, frozen mango (I am sure fresh mango can be used), honey, basil and coconut milk. Into the blender and zap, you have a frosty refreshing scrumptious dessert, breakfast, snack or whatever you want whenever you want it. I could sit down to these, particularly in the hot weather at any time.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span> <span style="font-family: Verdana, sans-serif;"><b>I made mine while the mango was still partially frozen so it came out icy cold but it can be frozen or it can be put in the refrigerator. In my opinion, icy is better.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span> <span style="font-family: Verdana, sans-serif;"><b>I liked this more than I have liked any dessert in a long time and that includes chocolate. I am sure, you could make this with any fruit if you are not a mango fan. Peaches to blueberries should work.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span> <span style="font-family: Verdana, sans-serif;"><b>Only a little honey is used and I would guess this changes with the fruit of choice. This had just the right sweetness, not cloying but subtle and present.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span> <span style="font-family: Verdana, sans-serif;"><b>To see what others thought of this and how their' s turned out, <a href="https://ewellie.wordpress.com/">check our page.</a> I love Ellie. We are using her book, <u>Weeknight Wonders</u> and most of these dishes are just that.</b></span><br />
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This is linked to: <b><a href="http://mizhelenscountrycottage.blogspot.ca/">Full Plate</a></b><b><a href="http://mizhelenscountrycottage.blogspot.ca/2014/06/full-plate-thursday-6-19-14.html"> Thursday</a> Th</b><b><a href="http://wondermomwannabe.com/">is is How We Roll</a> </b><b> <a href="http://caroleschatter.blogspot.com/">Food on Friday</a> </b><b>H<a href="http://www.21stcenturyhousewife.com/">earth and Soul Hop</a> </b><b><a href="http://zentmrs.blogspot.com/">Tuesday’s Table</a> </b><b> </b><b> </b><b> </b><b> </b><b><a href="http://realfoodforager.com/">Fat Tuesday</a> </b><b> </b><b> </b><b> </b><b> </b><a href="http://www.thecountrycook.net/">Weekend Potluck</a> <b> <a href="http://www.tumbleweedcontessa.com/">What'</a></b><a href="http://www.tumbleweedcontessa.com/"><b>d You Do This Weekend</b><b> </b></a><b><a href="http://www.tumbleweedcontessa.com/"> </a></b><br />
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Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com10tag:blogger.com,1999:blog-919856105745746076.post-32495067337977002782015-08-16T19:48:00.001-04:002015-08-25T15:34:13.041-04:00Peanut Butter Brownie Squares<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ok3yinVyAXg/VdEe7KWXVnI/AAAAAAAAkEc/GvTSjAvyN2g/s1600/99%2BPB%2Bbrownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="http://2.bp.blogspot.com/-ok3yinVyAXg/VdEe7KWXVnI/AAAAAAAAkEc/GvTSjAvyN2g/s640/99%2BPB%2Bbrownies.jpg" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>The proof that this was a yummy dessert is that it disappeared quickly. Do people like peanut butter as much as chocolate?</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span> <span style="font-family: Georgia, Times New Roman, serif;"><b><i>Peanut butter is an interesting spread. I put some on a cracker for my granddaughter who pushed it away. Then, I gave her a spoonful of peanut butter which she loved and wanted more. I happen to agree with her. There is nothing like a spoonful of peanut butter, rich and creamy and delicious.</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span> <span style="font-family: Georgia, Times New Roman, serif;"><b><i>I grew up on cream cheese and jelly sandwiches but I have a feeling others went the peanut butter and jelly route. Did I miss out?</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span> <span style="font-family: Georgia, Times New Roman, serif;"><b><i>Childhood memories of strange and delicious foods. I used to take a sandwich maker which was a metal mold on the end of a long pole that you put in a sandwich and hold over the fire. I used to put apple sauce between two pieces of white bread and "cook" it and it was out of this world. Who would have thought....?</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Peanut Butter Brownie Squares</u> <a href="http://peanut%20butter%20brownie%20squares/">A Duncan Hines recipe</a></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"> <b><br /></b></span><br />
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><b><b>1 package Brownie Mix or your own recipe for fudgy brownies</b></b></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b> </b></span><br />
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><b><b>Water, oil and eggs called for on brownie mix package (for cake-like brownies)</b></b></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b> <div style="text-align: center;">
<b>1½ cups confectioners' sugar</b></div>
<div style="text-align: center;">
<b>⅓ cup creamy peanut butter</b></div>
<div style="text-align: center;">
<b>¼ cup plus 2 tablespoons rice milk</b></div>
<div style="text-align: center;">
<b>3 tablespoons softened butter, divided</b></div>
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<b>⅓ cup semi-sweet chocolate chips</b></div>
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<b>Method:</b></div>
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<br /></div>
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<b>Preheat oven to 350°F. Grease 13x9-inch baking pan.</b></div>
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<b>Combine brownie mix, water, oil and eggs in large bowl with wooden spoon until blended. </b></div>
</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">Spread into prepared pan.</b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-weight: bold;"><br /></span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"> <b></b></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><b>Bake 21 to 23 minutes or until toothpick inserted 1-inch from edge comes out clean.</b></b></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b> </b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b> <div style="text-align: center;">
<b>Cool 10 minutes on wire rack.</b></div>
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<b>Combine confectioner’s sugar, peanut butter, milk and 2 tablespoons butter in medium bowl. </b></div>
</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Beat with an electric mixer at medium speed 2 minutes or until light and fluffy. </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">Spread evenly over warm brownies.</b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-weight: bold;"><br /></span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"> <b></b></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><b>Place chocolate chips and remaining 1 tablespoon butter in microwave-safe bowl. </b></b></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b> </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Microwave on High 1 minute or until melted; stir until smooth. </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Drizzle over peanut butter. Chill in refrigerator until chocolate is set.</b></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Eat and enjoy.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span> <b style="text-align: start;">H<a href="http://www.21stcenturyhousewife.com/">earth and Soul Hop</a> </b><b style="text-align: start;"> </b><b style="text-align: start;"><a href="http://mizhelenscountrycottage.blogspot.ca/">Full Plate</a></b><b style="text-align: start;"><a href="http://mizhelenscountrycottage.blogspot.ca/2014/06/full-plate-thursday-6-19-14.html"> Thursday</a> Th</b><b style="text-align: start;"><a href="http://wondermomwannabe.com/">is is How We Roll</a> </b><b style="text-align: start;"> </b><b style="text-align: start;">H<a href="http://www.21stcenturyhousewife.com/">earth and Soul Hop</a> </b><b style="text-align: start;"><a href="http://zentmrs.blogspot.com/">Tuesday’s Table</a> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"> </b><b style="text-align: start;"> W</b><a href="http://www.thecountrycook.net/" style="text-align: start;">eekend Potluck</a><span style="text-align: start;"> </span><b style="text-align: start;"> <a href="http://www.tumbleweedcontessa.com/">What'</a></b><a href="http://www.tumbleweedcontessa.com/" style="text-align: start;"><b>d You Do This Weekend</b><b> </b></a><b style="text-align: start;"><a href="http://www.tumbleweedcontessa.com/"> </a></b><br />
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Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com4tag:blogger.com,1999:blog-919856105745746076.post-79402414813798202832015-08-14T09:54:00.001-04:002015-08-19T11:02:00.547-04:00Morning Egg Bake<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-i1kHGIgoZ4U/Vc3yon7IkOI/AAAAAAAAkEI/VKxojrGAFt4/s1600/99.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="http://3.bp.blogspot.com/-i1kHGIgoZ4U/Vc3yon7IkOI/AAAAAAAAkEI/VKxojrGAFt4/s640/99.jpg" width="640" /></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;">I bought the Kitchn cookbook after being impressed with the site, <a href="http://www.thekitchn.com/">The Kitchn</a>. I did not get far into the recipe pages when two dishes jumped out at me, Sweet Potato and Caramelized Onion Hash with Baked Eggs and Morning Egg Bake with Turkey, Red Peppers and Spinach.</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">I do not like the name of either recipe - much too long and specific but they did get my attention. I think, in general, cooks have started listing too many ingredients in the titles of recipes, and that includes me.</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">I made the latter without the turkey and had a pretty and tasty dish in front of me. I also cut the recipe way back to accommodate my needs.</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><u><b><span style="font-family: Georgia, Times New Roman, serif;">Morning Egg Bake</span></b></u></span></b></div>
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<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b></div>
<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;"><br /></span></div>
<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">olive oil</span></b></div>
<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">3 eggs</span></b></div>
<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup of milk</span></b></div>
<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span></b></div>
<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">freshly ground black pepper</span></b></div>
<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup Parmesan</span></b></div>
<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 ounces goat cheese</span></b></div>
<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">2 ounces chopped baby spinach</span></b></div>
<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">1/2 red pepper, chopped</span></b></div>
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<div style="text-align: center;">
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<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Method:</span></b></div>
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<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 350 degrees.</span></b></div>
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<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Spray a 6 inch square pan.</span></b></div>
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<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">In a medium sized bowl, beat eggs and add in milk, salt and black pepper.</span></b></div>
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<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Mix Parmesan and goat cheese into egg mixture.</span></b></div>
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<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Spread spinach in prepared pan.</span></b></div>
<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;"><br /></span></div>
<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Sprinkle red pepper pieces over spinach.</span></b></div>
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<div style="text-align: center;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Pour egg mixture into spinach and sprinkle a little additional Parmesan on top.</span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;"><br /></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Spray olive oil on top.</span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-weight: bold;"><br /></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Bake at 350 degrees for 45 minutes. It should be puffed and golden and dry when a sharp knife is inserted.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Eat and enjoy.</span></b><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Linked to: </span></b><br />
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<b><a href="http://wondermomwannabe.com/">This is How We Roll</a> </b><b> </b><b><a href="http://www.foodiefriendsfridaydailydish.com/category/ffflinkyparty/">Foodie Friends Friday </a> </b> <b><a href="http://designsbygollum.blogspot.com/2014/08/foodie-friday-august-22.html">Foodie Friday at Rattlebridge</a> </b><br />
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<b style="text-align: start;">H<a href="http://www.21stcenturyhousewife.com/">earth and Soul Hop</a> </b><b style="text-align: start;"> </b><b style="text-align: start;"><a href="http://realfoodforager.com/">Fat Tuesday</a> </b><b style="text-align: start;"> </b><b style="text-align: start;"><a href="http://poorandglutenfree.blogspot.ca/">Waste Not Want Not Wednesday </a> </b></div>
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Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com5tag:blogger.com,1999:blog-919856105745746076.post-19737951726369859842015-08-12T21:21:00.004-04:002015-08-18T12:17:45.607-04:00Spirals wiith Sausage and Zucchini - Hazan<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-B9izi8GfVl0/VcvvRgjwM8I/AAAAAAAAkDc/Mipb_ri-6Dw/s1600/99%2BSausage%252C%2BPasta%2Band%2BZucchini%2B-%2BHazan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="http://4.bp.blogspot.com/-B9izi8GfVl0/VcvvRgjwM8I/AAAAAAAAkDc/Mipb_ri-6Dw/s640/99%2BSausage%252C%2BPasta%2Band%2BZucchini%2B-%2BHazan.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>I found the recipe online so I am posting it this week. This is from Guiliani Hazan't book, Thirty Minute Pasta which a few of us cook from weekly. The more I am using this book, I am finding its strengths and weaknesses. For me, the book is a challenge because so many recipes are not kosher. They either use pork or bacon or ham or there is a milk product and meat in a recipe. When I remove or replace the item, the recipe, in some cases becomes a duplicate of another recipe in the book. In fact, this recipe is made with ricotta, elsewhere in the book. There are still plenty of recipes to make and then, there are those I modify to make the recipe work for us. </i></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i>In fact, in this one, I removed Parmesan which I could not use with the sausage in the recipe. I also did not use the pork sausage which was called for. The other ingredients worked so I am paralleling the recipe - "almost."</i></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>F<u>usilli alla Salsiccia e Zucchini <a href="http://www.cookstr.com/recipes/fusilli-with-sausage-and-zucchini">adapted from Cookstr</a></u></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>½ medium yellow onion</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>3 tablespoons olive oil</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>8 ounces plain chicken or beef sausage </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>12 ounces zucchini</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Salt</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1 pound fresh tomatoes</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>1 pound fusilli </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> Fill a large pot with water and cook it until boiling. Drop in pasta and cook according to package directions.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Peel and chop the onion. </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Put the olive oil in a 12-inch skillet, add the chopped onion, and place over medium-high heat. </b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Sauté until the onion just begins to turn a rich, golden color, about 5 minutes.</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>While the onion is sautéing, remove the casing from the sausage and break it up into pieces. </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>When the onion is ready, add the sausage to the pan. </b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Break the sausage up into small pieces with a wooden spoon and cook, stirring often, until the sausage is lightly browned, about 2 to 3 minutes.</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>While the sausage is cooking, wash the zucchini. </b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Remove the ends, cut into quarters lengthwise, and then cut across into ½-inch chunks. </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">When the sausage has lightly browned, add the zucchini. </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Season lightly with salt and cook until the zucchini begins to brown and is mostly tender, 6 to 8 minutes.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">While the zucchini is cooking, peel the tomatoes and coarsely chop them. </span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">When the zucchini is ready, add the tomatoes, season lightly with salt, and cook until most of the liquid the tomatoes release has evaporated, 8 to 10 minutes.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Add hot pasta to zucchini-tomato mixture.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">If anything is not hot, cook for a minute or two and then serve.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Eat and enjoy.</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">.To see what the other ladies made check out <a href="http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/blog-along-groups-hazans-30-minute-pasta/">Kayte</a>, <a href="https://teaandscones.wordpress.com/category/groups/30-minute-thursdays/">Margaret</a>, <a href="http://pantryrevisited.blogspot.com/">Peggy</a>, <a href="https://cantbelieveweate.wordpress.com/category/thirty-minute-thursdays/">Glennis</a>.</span></b><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Linked to: </span></b><b style="text-align: start;"><a href="http://poorandglutenfree.blogspot.ca/">Waste Not Want Not Wednesday </a> W</b><b style="text-align: start;"><a href="http://www.bunsinmyoven.com/">hat's Cooking Wednesday</a> </b><b><a href="http://mizhelenscountrycottage.blogspot.ca/">Full Plate</a></b><b><a href="http://mizhelenscountrycottage.blogspot.ca/2014/06/full-plate-thursday-6-19-14.html"> Thursday</a> </b><b><a href="http://whatscookinglove.com/">Showcase Your Talent Thursday</a> </b><b> </b><b> </b><b style="text-align: start;"><a href="http://wondermomwannabe.com/">This is How We Roll</a> </b><b style="text-align: start;"> </b><b style="text-align: start;"><a href="http://www.foodiefriendsfridaydailydish.com/category/ffflinkyparty/">Foodie Friends Friday </a> </b><span style="text-align: start;"> </span><b style="text-align: start;"><a href="http://designsbygollum.blogspot.com/2014/08/foodie-friday-august-22.html">Foodie Friday at Rattlebridge</a> </b><b style="text-align: start;">H<a href="http://www.21stcenturyhousewife.com/">earth and Soul Hop</a> </b><b style="text-align: start;"> </b><b style="text-align: start;"><a href="http://realfoodforager.com/">Fat Tuesday</a> </b><b style="text-align: start;"> </b><br />
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Chats the Comfy Cookhttp://www.blogger.com/profile/10008058551840309390noreply@blogger.com4